Mo-Rockin' Monday Special

Posted by Lily Vinch, Guam on July 15, 2014

"This recipe has evolved with my family learning about trying new foods and tastes," says Lily. "We started with only a few of the spices and then added the cinnamon and cloves for a tastier dish. We have also experimented with different dried fruits and veggies to add in. We have even wrapped the mixture into lumpia wrappers along the way." - Lily Vinch, age 8, Guam

Makes 4 to 6 servings

Ingredients:

1 (10-ounce) box quick couscous

1 tablespoon olive oil

½ onion, peeled and minced

½ teaspoon minced garlic

1 (12-ounce) package ground veggie soy crumbles

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon cumin

¼ teaspoon ground ginger

¼ teaspoon ground cloves (optional)

2 cups shredded carrots

1 can chickpeas, drained

1 cup chopped dried apricots, or dates or golden raisins

1 (5-ounce) bag baby spinach

About 8 romaine lettuce leaves, for serving

Preparation:

Prepare couscous according to directions on box. Fluff with fork, cover, and set aside.

In a large skillet warm the olive oil over moderate heat. Add the onions and garlic and sauté until soft, about 3 minutes. Add veggie crumbles and heat until warmed, about 3 minutes. Add chili powder, salt, cinnamon, cumin, ground ginger, and ground cloves and thoroughly combine. Add carrots, chickpeas, and dried fruit to skillet and stir until warmed through, about 5 minutes.

Put into large bowl and add couscous and spinach. Serve with romaine leaves for scooping and eating the Mo-Rockin' meal!